Egg Fast Recipes
Waffles
By Ketogenic Woman
Makes 1
Ingredients:
2 eggs
2 oz cream cheese (from a brick) OR 2 Tbsp mayo
Syrup: 2 Tbsp butter melted, Swerve and flavoring to taste
Note: They won’t come out crispy like regular waffles. However, they crisp up very nicely in a toaster. You can make lots of these in advance and toast them as you need them. For the Egg Fast, the entire recipe counts as 2 eggs and 2 ounces cheese (or 2 tbsp if you substituted mayo for the cream cheese). I found 1/2 the recipe to be very filling once I topped it with butter!
Banana Foster Waffle
BY LONE STAR KETO
Serves 1
Ingredients:
For Waffle:
2 eggs
2 oz cream cheese
1/8 tsp banana extract
1/8 tsp vanilla extract
Pinch of cinnamon
1 tsp Swerve Brown (or Sukrin Gold)
For Syrup:
2 Tbsp butter
2 tsp Swerve Brown (or Sukrin Gold)
5 drops banana extract
5 drops caramel extract
3 drops rum extract
Pinch of cinnamon
Instructions:
For Waffle:
Blend together eggs, cream cheese, Swerve, and extracts in a Magic Bullet or Ninja. It will be a thin batter with lots of bubbles.
Allow batter to sit for 5 minutes to allow bubbles to reduce.
Heat waffle maker. Once it’s ready, pour batter into waffle maker and cook until done. This will be enough for a large waffle. If your waffle maker is smaller, adjust accordingly.
Once done, remove from waffle maker and place on plate and cover to keep warm.
For Syrup:
Melt butter in the microwave for about 30 seconds.
Add swerve and extracts. Mix well.
Serve waffle with syrup.
Grilled Cheese Mexi-Wafflewich
By LONE STAR KETO
1 serving
Ingredients:
2 eggs
2 Tbsp mayonnaise
1 Tbsp Parmesan
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chili powder
1/8 tsp smoked paprika
Pinch chipotle pepper
1/8 tsp pepper
1/8 tsp sea salt
1 slice cheddar cheese (not processed) or 1 oz shredded
1 slice pepper jack cheese (not processed) or 1 oz shredded
1 Tbsp butter
Instructions:
In Ninja or Magic Bullet, add all ingredients up to the cheese. Blend until light yellow and bubbly. The batter will be very thin.
Allow to rest for 5 minutes. This helps to allow time for the tiny bubbles to dissipate a bit, so there won’t be as many air pockets in the waffle.
While batter is resting, preheat waffle maker.
Once waffle maker is heated, pour batter into waffle maker. The batter is enough for 1 large waffle. If your waffle maker is smaller, adjust accordingly. Close lid and wait for light to indicate it’s done, or approximately 5-8 minutes.
Remove waffle and allow to cool for a minute.
Separate waffle into 4 parts. The large waffle makers create sections that are meant to be pulled apart.
Fold each cheese slice diagonally across, then tear into 2 triangles. Place 1 triangle of each cheese together.
Place the combined cheese triangles on 2 of the waffle sections, then top with the other two sections, forming 2 wafflewiches.
Heat butter in a medium sized skillet.
Add both wafflewiches to the pan and cook on medium heat for about 2-3 minutes on each side until cheese is melted.
Remove from pan and enjoy.
NOTES:
Waffle will not be as crispy as normal waffles. I like to cook mine a little longer in the waffle maker to get them firmer.
If you have a smaller waffle maker and it’s not in sections, you will want to keep waffle in once piece and keep cheese slices whole as well.
Egg Salad
Adapted from I Breathe I’m Hungry
2 Servings
6 boiled eggs, chopped
1/3 cup mayonnaise
1 tsp ground mustard
Salt & pepper to taste
*You can add various spices like curry to egg salad to change it up.
Keto Parmesan Crusted Omelet
Ingredients:
Aioli
2 Tbsp mayonnaise
1/2 tsp stone ground mustard
1/8 tsp garlic powder
Salt to taste
2 tsp shredded Parmesan (fresh)
Omelet
3 eggs
1/8 tsp garlic powder
1/8 tsp pepper
Salt to taste
1 Tbsp melted butter
2 Tbsp shredded Parmesan (fresh)
2 oz shredded Monterey Jack
Instructions:
For Aioli
Mix all ingredients together in a small bowl. Set aside.
For Omelet
In Magic Bullet or blender, add the eggs through the salt into the blender. Blend until thin and frothy. Set aside.
In medium skillet, melt butter.
Pour egg mixture into pan and cook on medium until just a little liquid from the eggs remains. Sprinkle Parmesan over eggs.
Flip eggs over to where the Parmesan side is now face down in the skillet.
Add shredded Monterey Jack to 1/2 of the eggs, then fold over to form an omelet.
Cook for 2 minutes, then flip over and cook an additional 2 minutes until cheese is melted and the Parmesan forms a crust.
Serve with the aioli.
Cheese Enchiladas
By Low Carbology
1 serving
Ingredients:
2 eggs
1 oz shredded sharp cheddar
1 oz shredded pepper jack
1 oz grass fed butter
Salt
Pepper
Cumin
Smoked paprika
Lemon Bars
By Copy Me That
6 servings
Ingredients:
6 eggs
4 oz cream cheese
4 oz butter
6 Tbsp sugar sub
5 pkts True Lemon
Cream Cheese Muffins
By Training 6 Hearts 4 Him
Makes 4 jumbo muffins
Ingredients:
4 oz cream cheese
4 Tbsp butter
1 Pk Stevia or equivalent of Swerve
4 eggs
1 Tbsp cinnamon
Banana Egg Fast Roll Up
Author Unknown
3 Servings
Ingredients:
2 oz cream cheese, softened
6 Tbsp mayonnaise
6 eggs
Sweetener to taste
Banana extract to taste
Cinnamon
Instructions:
Mix together the softened cream cheese and the mayonnaise.
Add eggs one at a time and mix well.
Add in the extract and sweetener and mix together.
Pour in rimmed cookie sheet and bake at 325 for 12 minutes.
Sprinkle with cinnamon sweetener mix. Granular Swerve would work well here.
Buffalo Omelet
By I Breathe I’m Hungry
2 Servings
Ingredients:
For the filling:
2 oz cream cheese, softened
1 Tbsp blue cheese
1.5 tsp hot sauce
For the omelette:
3 eggs
1 Tbsp water
2 Tbsp butter
Salted Caramel Custard
By I Breathe I’m Hungry
2 servings
Ingredients:
For the custard:
2 eggs
2 oz cream cheese, softened
1 cup water
1.5 Tbsp granulated sugar substitute (Swerve)
1.5 tsp caramel extract
For the caramel sauce:
2 Tbsp salted butter
2 Tbsp granulated sugar substitute
1/4 tsp (or to taste) caramel extract
Snickerdoodle Crêpes
By I Breathe I’m Hungry
4 servings
Ingredients:
For the crêpes:
6 eggs
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Swerve)
Butter for frying
For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon
Crispy Parmesan Hard Boiled Eggs
Adapted from Keto Connect
Serves 1
Ingredients:
2 Tbsp butter
2 large hard boiled eggs
2 Tbsp grated parmesan
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp red pepper flakes
Salt & pepper to taste
Lemon Filled Danish
By Ketogenic Woman
Makes 2
Ingredients:
For Danish:
4 Tbsp (or 2 ounces) Cream Cheese
2 Eggs
Stevia to equal 2 teaspoons sugar (or to taste)
Cinnamon
Filling ingredients:
1 Tbsp Coconut Oil
1 Tbsp Kerrygold Butter
Lemon Zest or 1 tsp Lemon Extract
Stevia to taste.
Buttery Asiago Baked Eggs
Fettuccini Alfredo
By I Breathe I’m Hungry
1 serving
Ingredients:
For the pasta:
2 eggs
1 oz cream cheese
Pinch of salt
Pinch of garlic powder
1/8 tsp black pepper
For the sauce:
1 oz mascarpone cheese
1 Tbsp grated Parmesan cheese
1 Tbsp butter
Cheese Quiche
By Low Carb Yum
8 servings
Ingredients:
8 oz cheddar cheese, grated and divided
12 large eggs
4 oz cream cheese, softened
12 Tbsp butter, melted
Salt and pepper to taste
Oopsie Bread
By Low Carb Yum
Makes 8
Ingredients:
3 large eggs
3 oz cream cheese, softened
Dash Salt
1 pinch of cream of tartar (preferred but not required)
Chocolate Fudge Ice Cream
By Eating for Teal
3 servings (1/2 cup)
Ingredients:
4 oz cream cheese
1/2 cup water
5 egg yolks
1/2 cup Swerve
1/2 Tbsp ice cream flavoring/extract
Pumpkin Spice Loaf
By Gigi on the Lake
Serves 6
Ingredients:
6 eggs
6 oz cream cheese
6 Tbsp coconut oil
3 tsp pumpkin spice
5 squirts liquid Stevia
Alfredo Sauce
Ingredients:
1 oz cream cheese, softened
2 Tbsp water
2 pinches granulated garlic
Fresh ground black pepper
1 Tbsp unsalted butter
1 1/2 Tbsp grated Parmesan cheese
1 pinch ground nutmeg
TexMex White Egg Pizza
By Fluffy Chix Cook
1 Serving
Ingredients:
2 Tbsp extra virgin olive oil (or bacon grease)
2 large eggs
Ground cumin
Salt
Freshly ground black pepper
1 Tbsp filtered water
1/8 cup Egg Fast Alfredo Sauce (Above recipe)
1 oz Monterey jack cheese (or jalapeno jack cheese), shredded
Egg Fast Caramel Machiatto Cheesecake
By I Breathe I’m Hungry
Makes 9 Cheesecakes
Ingredients:
For the cheesecakes:
8 oz cream cheese, softened
2 Tbsp unsalted butter
3 eggs
3 Tbsp Cold Brew Coffee Concentrate
1 Tbsp sugar free caramel flavored syrup or extract
1/3 cup granulated sugar substitute (Swerve)
For the frosting:
3 Tbsp unsalted butter, softened
3 Tbsp sugar free caramel flavored syrup
2 Tbsp granulated sugar substitute (Swerve)
8oz Mascarpone cheese, softened
Coffee Egg Fast Custard Pudding
By Low Carb Yum
4 servings
Ingredients:
4 oz mascarpone cheese
1/4 cup butter unsalted
1 heaping tsp instant espresso powder
4 large eggs, separated
1/2 tsp SweetLeaf Stevia drops
1/4 tsp monk fruit liquid extract
1/4 tsp Cream of tartar
Xanthan gum or glucomannan powder, optional
Egg Fast Lemon Pudding Custard
By Low Carb Yum
Serves 4
Ingredients:
4 oz mascarpone cheese
1/4 cup butter unsalted
4 large eggs, separated
1/2 tsp SweetLeaf Stevia drops or lemon flavoring
1/4 tsp monk fruit liquid extract
1/2 teaspoon lemon extract
pinch lemon peel optional
1/4 teaspoon cream of tartar
Xanthan gum or glucomannan powder, optional
